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How To Make: DIY Italian Chicken Scampi Pasta

Updated on April 5, 2015

Chicken Scampi

5 out of 5 stars from 1 rating of Chicken Scampi
Chicken Scampi
Chicken Scampi

Chicken Scampi

This is, was, and always shall be the go to meal I give to anyone who asks for one of my favorite recipes, it is the true embodiment of Delicious, Affordable, and Healthy.

Pact full of sweet and tangy red, yellow, and orange bell peppers, garlic & herbs, a mind blowing sauce that is both tasty and easy to make, Chicken cooked to a lovely caramelized exterior and a juicy succulent core that will make you weep upon this delectable meal touching your tongue.

To start with you are going to need the following..

Hardware:

x1 Large flat pan or skillet

x1 pot ( noodles )

x1 Strainer ( with holes as small as possible )

x1 Oven safe tray ( for keeping things warm while cooking )

x1 Set of basic kitchen utensils (tongs, spatula, serving spoon, etc)

Food items:

x1 Bottle of olive oil ( I prefer non-virgin but the choice is yours )

x1 Bottle of grated or shredded Parmesan cheese.

x1 Bell pepper per person ( I like to buy the 3 packs of red, yellow, and orange)

x1 Onion, Half an onion per person, more if desired

x1 Stick of Butter

x1 Bottle of Italian Dressing ( DO NOT GET FAT FREE OR ZESTY THEY WILL NOT CARAMELIZE!)

x1 Bottle of minced garlic ( this will last you a very long time if you buy the larger tub)

x1 Tablespoon of Italian seasoning

x1 Sprig of rosemary ( any form is fine, if you don't like rosemary or simply do not have any, it is not a necessity to the dish by any means simply adds a nice layer of depth that blends well. A sprig tends to be measured from finger tip to the second bend in your finger.)

x1 Bottle of Garlic Salt ( This can be substituted for any form of salt you choose this is simply my preferred , if you would like an alternative I suggest Pink Himalayan Salt as its smooth mild flavor blends exquisitely with this dish.

x1 Box of Angel Hair Noodles ( or your choice, Angel hair is simply the more traditional means, as well as cooking substantially faster than nearly all other pasta.)

x1 bag of chicken breasts or strips ( I buy the strips as they tend to save time in the cutting phase, buying the bags of chicken also greatly reduces your expense making this mean very affordable)

x1 bottle crush red pepper ( if desired )

NOTE : If your Italian Seasoning has no Thyme in it, adding some never hurts, be sparing, it goes along way, a teaspoon or two should be enough for a meal meant for two.

Cooking:

First things first, take your Bell Pepper, Onions, and chicken, sort them and place them one at a time on the cutting board cutting them into strips ( see picture above ) doing the chicken last so as to avoid any contamination from raw meat.

Now take your pot and fill it about 1/2 with water, ( less or more depending on pot size) and place on stove at high to boil.

Next, while waiting on the water to boil, set another burner on at 3/4 power take your butter, and toss in two tablespoon ( one tablespoon can suffice, but I find two works and tastes better.) .

As your butter starts to melt into a pool, take your bottle of garlic and add one large serving spoon worth of garlic to it, and mix lightly.

Once your garlic starts turning the lightest hue of brown, mix in your onions, and allow to cook until nicely browned and caramelized, at this stage remove them to your tray.

After the onions are removed from the pan place in the bell peppers, do not stir these very often after your first steering to coat them in the butter as they need to lightly char the edges and this takes extended contact with the pan. ( this is the only hard part, you do have to keep an eye on the pepper closely, there is only about 30 seconds between them being perfectly charged and burnt.) Once charged remove the pepper to the tray as well.

By this point your water should be boiling,Add one tablespoon olive oil to keep your noodles from sticking together. Now take your angel hair noodles from the box, and break them in half, dropping them into you're pot, I find about two thumb widths of noodles serves one nicely so double for two.

After you drop you noodles, start up your oven on about 120, and insert the tray holding your onions and pepper,this will keep them perfect for plating very shortly.

Set your oven top down to about 3/4 power. ( 5-6 on most electric stoves)

Now take your pan ( clean it if needed ) and Italian dressing, squirt in enough to coat an area large enough to fit all your chicken into, add one tablespoon butter to the mix, as well as your Italian seasoning, rosemary, and if needed thyme to flavor ( remember always start with small amounts you can add more, you can't take it away later. ) After these have sat for a few seconds add in enough Parmesan to slightly thicken your sauce. Once fully stirred and mixed together, place in your chicken strips, shake some garlic salt over the top, check your chicken ever 3-5 minutes until the bottom is a lovely golden brown, rotate them and repeat until both sides are done ( see picture above for rough guide of how they should look )

At this point your noodles should be finishing up alongside your chicken, strain out the noodles, place them in the center of a large plate and organize to your visual preference, place your chicken in the center of the pile of noodles and your veggies ( in the oven and still nice and warm ) all around the chicken, then drizzle the sauce you made in the pan over the top.

Garnish with a light powdering of Parmesan if desired and a hint of crushed red peppers.


Your meal is ready to serve and should win over just about anyone you give it too.

Dinner is served.



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    • profile image

      Elisabeth 

      3 years ago

      Very complete directions that lead to an amazing meal.

    • profile image

      Mark 

      3 years ago

      Really like how easy he wrote out the directions on making this meal. I think it will be simple to make and my wife is crazy about Chicken Scampi so from the sounds of this, she should love it. Hope our dinner looks as good as Mr. Woodcock's picture and tastes as good as he describes it....

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